Rainbow nourish bowls are by far my favourite meals to create. Often they are a great way to empty out the veggies you have on hand that need to be eaten, but they are also a great way to ensure you are getting plenty of nutrients in your diet by having an array of different vegetables, proteins and healthy fats on your plate. I always say that nourish bowls are easiest when you have done some food preparation in the kitchen. For example, I will often spend a few hours each week cooking a batch of quinoa, roasting a tray of vegetables, making up a big tahini dressing or marinating tofu so its ready to cook. These easy steps making preparing a bowl like this incredibly fast- less than 10 minutes in total. If you are starting from scratch, it will take a little longer, but still very worthwhile!
EASY TOFU NOURISH BOWL
- 1/4 pumpkin chopped
- 12 brussle sprouts halves
- 1/2 a red onion finely sliced
- 1/4 fennel finely sliced
- 1/2 cup frozen edamame shelled
- 1/2 block of firm tofu
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons saurkraut
- lettuce, baby spinach or any leafy greens to line the bowls
- optional toppings- avocado, hemp seeds, dukha
- 1/2 a block of firm tofu
- 1 teaspoon garamsala
- 1 teaspoon nutritional yeast
- salt and pepper to season
- 1 teaspoon olive or coconut oil
- 1 heaped tablespoon almond butter
- 1 teaspoon tamari
- 1 teaspoon maple syrup
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon zatar spice mix
- 1/4 cup water
- 1/4 cup coconut milk
Line two oven trays with baking paper and drizzle with olive oil. On one baking tray add your pumpkin and on the other add the brussle sprouts, fennel and red onion. Season both with salt and pepper then cook for around 20-25 minutes or until soft.
While the vegetables cook, in a bowl chop the tofu into small squares and add the rest of the tofu ingredients. Mix well and then cook on a high heat until golden and crunchy.
Place the frozen edamame in a bowl and cover with boiling water for 10 minutes to warm through, then drain.
Tp assemble the bowls, line both bowls with your leafy greens, then top with the tofu, roast pumpkin, roast sprouts, sun dried tomatoes and sauerkraut.
Drizzle generously with the almond butter sauce and sprinkle with hemp seeds or toasted seeds of your choice.